Here’s another timeless recipe right out of my grandmother’s recipe box. This is a great side for that ‘Meat and Potato’ meal you’ve got on the menu…
3 large potatoes, peeled & cubed
1 cup flour
1 teaspoon salt
dash or two nutmeg
Place the potatoes in a pot of salted cold water. Bring to a boil; reduce heat and simmer until tender (~10 mintues). Drain. Mash the potatoes and spread on a baking sheet to cool. In a mixing bowl, whisk the eggs. Add the cooled potatoes, flour, salt and nutmeg to the eggs. Mix with a wooden spoon until a heavy dough forms. If too wet add a little more flour. On floured surface, cut dough into 20 pieces and shape into round balls. Bring a large pot of salted water to boil. Carefully drop the dumplings into the boiling water and cook until they float to the surface (5-10 minutes depending on the size of your dumplings). Allow to cook an additional minute or two. Remove dumplings with a slotted spoon. Optional: Heat a few tablespoons of butter in a skillet on medium high. Gently sauté the cooked dumplings in the butter until coated on all sides. Serve hot. You can also top these dumplings with your favorite gravy. Delicious!